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Black Bean Tacos and Wild Rice Soup
Prep 5min
Total5min
Ingredients9
Servings2
Is there anything better than a full meal made in less than 10 minutes? Don’t think so! These types of meals are priceless to me since most nights I don’t have the time to cook complicated meals.
These black bean tacos are truly deliciosos. They don’t include any kind of meat, but I promise you won’t miss it because these tacos are full of sabor.
To complete your menu, serve these tacos with a wild rice Progresso™ soup!
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Ingredients
1can Progresso™ chicken and wild rice soup
116-oz can Old El Paso™ refried black beans
1/2teaspoon cumin
1/4teaspoon garlic salt
4soft, 6-inch Old El Paso™ flour tortillas
1cup guacamole
1cup corn
1cup Monterey Jack cheese, grated
1fresh chile pepper, sliced (optional)
Directions
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1
Heat Progresso™ soup according to instructions on can. Cover with lid to keep warm until ready to serve.
2
In a medium size bowl, combine the beans, cumin, and garlic salt and mix well.
3
Heat up the tortillas.
4
Spread about 3 tablespoons of the refried black beans on each tortilla. Add guacamole and corn to taste. Add cheese and a few slices of the fresh chile, if desired.
5
Serve the tacos with warm soup.
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To make it a vegetarian meal, use a vegetarian Progresso™ soup.
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No nutrition information available for this recipe
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Is there anything better than a full meal made in less than 10 minutes? Don’t think so! These types of meals are priceless to me since most nights I don’t have the time to cook complicated meals.
These black bean tacos are truly deliciosos. They don’t include any kind of meat, but I promise you won’t miss it because these tacos are full of sabor.
To complete your menu, serve these tacos with a wild rice Progresso™ soup!
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